Wishing you…

…a healthy and blessed New Year!

It has been our pleasure, as well as an honor to serve you this past year. We look forward to many more adventures and explorations in health and wellness in 2016.  We remain humbled by the mystery of the body/mind/heart connection, dedicated to study, growth, listening, and to trusting the innate wisdom of each and every one of us.

With love and gratitude,

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Anita and Louise

Wellspring Holistic Center

Open House 2015 Cookie Recipes

Merry Mambo Munch

This was another great recipe that I found in a magazine.  It was just an add for “Enjoy Life Foods” products, but it caught my eye and I had to try it.  I love chocolate, like so many people, and healthy, good for you, dark chocolate is even better!  Here is the original recipe:

Makes approximately 1 sheet pan

INGREDIENTS:

DIRECTIONS:

  1. In a large bowl, combine Seed & Fruit Mix and Crunchy Flax cereal.
  2. Melt the chocolate chips over a double boiler or in the microwave. Add oil into the chocolate.
  3. Pour melted chocolate over the Seed & Fruit Mix/Cereal combination and immediately spread thin on a parchment or lined baking sheet.
  4. Cool in the freezer or in the refrigerator.
  5. When completely cool and hard, break into pieces and serve immediately. Store leftovers in an airtight container in the refrigerator for up to 2 weeks.

I had a difficult time finding the Enjoy Life Foods Crunchy Flax with Chia cereal so I substituted this:

I also could not find the Enjoy Life Foods Mountain Mambo Seed and Fruit mix so I bought another seed and fruit mix that was around the same size that I needed and used that instead.  I had doubled the batch which meant I did not have quite enough of the cereal so I added some Perky’s Nutty Rice.

Which I just realized is similar to the product that they want you to use –

Basically, anything you decide to use that will add crunch, is going to be good.  You may want to make some to give to friends, but I would encourage you to make a double batch because once you taste it, you are going to want some for yourself.  Enjoy!

Open House 2015 Cookie Recipes

Candied Orange and Ginger Cookies

 

 

 

 

 

 

Everyone who tried these cookies raved about the orange and ginger flavor.  The only thing that I changed in this recipe was the amount of sugar.  I almost always find that there is too much sugar in cookie recipes for my taste so I always decrease, sometimes by a little and sometimes by almost half.  For this recipe I decreased the amount of sugar to just shy of 1 cup instead of 1 1/4 cup.  I could not find the candied orange in the store.  I was actually not sure where to find it other than the grocery store, so instead of running all over the place, I ordered it from Amazon.  I have made it in the past and it is very simple, but this year I just did not have the time.  I found this recipe in the December issue of Oprah magazine. Enjoy!

Makes 35-40 cookies

Ingredients

  • 2½ cups almond flour
  • 1¼ cups sugar
  • 4 large egg whites
  • ¼ cup plus 2 Tbsp. candied orange peel, finely chopped
  • 1 Tbsp. candied ginger, finely chopped
  • ¼ cup plus 1 Tbsp. dried cranberries
  • 1 cup confectioners’ sugar

    Directions

    Active time: 30 minutes
    Total time: 1 hour (plus freezing overnight)

    In a food processor fitted with a metal blade, puree almond flour, sugar, egg whites, candied orange peel and candied ginger until smooth. Add cranberries and pulse twice, until just combined. Transfer to a medium bowl, cover and freeze overnight.

    Preheat oven to 350°. Line two large baking sheets with parchment paper and set aside.

    Put confectioners’ sugar in a small bowl. Roll chilled dough into 1″ balls, leaving half in the freezer while you work the first batch. Coat each ball in confectioners’ sugar, then arrange on prepared baking sheets, spaced 2″ apart. Repeat with remaining dough.

    Bake until light golden brown, about 15 minutes. Remove from oven and let cool on baking sheet 10 minutes before serving. Store in an airtight container up to 2 weeks or freeze, wrapped in plastic in an airtight container, up to 1 month.

  • Read more: http://www.oprah.com/food/Candied-Orange-and-Ginger-Cookies-Recipe#ixzz3u1Fch1Kq

Success!

Wellspring Holistic Center would like to thank everyone that came to our Open House and Art Sale this past weekend.

It was a great success!  There were many Free mini treatments given to our community of loved ones old and new by wonderful practitioners, Martha Heise, Cynthia DeMeglio, and Cindy Ace. Gift certificates are still available for holiday stocking stuffers!

The arts and crafts were beautifully displayed and many people found a unique gift for that special someone. Anita Bondi (jewelry), Louise Bowman (organic soaps, salves, tinctures), Susan Bradford (mandalas, baskets), John Lenz (hand hooked wool rugs), and Jill Cantor ( pottery) are grateful for all of the support and remind everyone that there is still time to shop! Contact them personally for more individual attention.

There were lots of organic gluten free treats as well many requests for recipes.  We will post several over the next week.  Today, Louise is sharing the almond “feta”.  It was delicious on crackers and we were also enjoying it on raw vegetables. A very versatile appetizer for any holiday table.  Enjoy!

 

 

The original recipe came from Delicious Living and was developed by Marcy Miller, cofounder of Organic Sandwich Company in Boulder, Colorado.

Almond Feta Dip

You will need:

• 4 cups raw almonds
• 1½ cups water
• 1 cup lemon juice
• ½ cup plus 2 tablespoons olive oil
• 4 cloves garlic
• 1 tablespoon plus 2 teaspoons salt

1.  Rinse almonds in cold water. Place in a large bowl and add water to cover. Cover and let stand overnight. Drain and rinse almonds, discarding soaking water.

2. Transfer almonds to a food processor. Add water, lemon juice, olive oil, garlic and salt. Cover and process 4 or 5 minutes until puréed. Cover and chill.

Now most of you know by now that I cannot follow a recipe.  So of course I made some changes.

  • I used 3 cups raw almonds and 1 cup cashew
  • only 1 cup water
  • 1/2 cup lemon juice and 1/3 cup apple cider vinegar
  • no garlic
  • 1 tablespoon salt

Feel free to try both recipes.  I am sure it will be enjoyed by all no matter which recipe you follow.

Next Up: Candied Orange and Ginger cookies

 

Holiday Open House Saturday and Sunday

 

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 It is time for Wellspring Holistic Center’s eighth annual Holiday Open House and Art Show on Saturday, December 5th and Sunday, December 6th, at 243 East Brown Street, in East Stroudsburg, Pennsylvania. The hours on Saturday are from 4 PM to 8 PM, and on Sunday from 11 AM to 3 PM. Saturday night will also feature a wine and cheese reception. Event is FREE and open to everyone!

CreativityMandala

This year we are giving back to our community with Gratitude and Love! Come and enjoy FREE mini- sessions with one of the many talented Wellspring practitioners. There will also be hourly giveaways, and homemade organic, gluten free treats.

As always, you will be able to shop for your holiday gifts in the serene and peaceful atmosphere of this beautiful holistic center. The art and the crafts have been created by some of the Pocono’s finest artisans. This year we welcome back co-directors of the center, Anita Bondi and Louise Bowman, with hand-made jewelry, soap, salves, tinctures, and organic candles. Returning to the show will be Susan Bradford with her mandalas, baskets, and crystal bracelets and John Lenz with his hand-hooked rugs. New this year will be pottery by Jill Cantor and photo cards by Rae. The mini-treatments that are being offered include many healing modalities, such as, massage, reflexology, Reiki, myofascial release, EFT, Gestalt therapy and more.

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For more information, call 570-421-3708 or check out our offerings and get directions to the center at http://www.WellspringHolisticCenter.com.